**Thank you so much SugarTwin for sponsoring this post!! All opinions are my own.**
Put the word mousse next to just about any food and instantly boost its appeal, non?! Strawberry mousse, chocolate mousse, coconut mousse…I salivate over the thought of these.
There is no exception when it comes to nut butters. How HEAVENLY and sinfully delicious does this fluffy peanut butter mousse look? Sweetened with SugarTwin Stevia, it’s actually not as sinful as it looks. If you follow me, you know I’m not scared of a little sugar, but I do have a sweet tooth and sometimes it’s nice to reduce my intake. Plus, you really can’t tell it’s not sugar, especially in this context. No aftertaste or anything.
SugarTwin Stevia also looks and feels like real sugar and comes in portable little packets so you can bring them with you and use as a sugar replacement in things like coffee and tea.
Besides the chocolate on top, this treat is completely sugar free! It can be served two different ways: in bar form or as parfaits. If you like cold desserts, go for bars and make sure to chill until nice and firm in the freezer. If you prefer room temperature, opt for the parfaits, which don’t require any waiting. Hope you love this mousse as much as I do. Enjoy!
For the bars:
1 cup smooth peanut butter
1 can coconut cream (chilled overnight in fridge)
30 sachets (or a heaping 1/3 cup) of SugarTwin Stevia
1 8oz-tub vegan cream cheese
1 tsp vanilla bean paste or vanilla extract
1 heaping cup peanuts *see note below
1 heaping cup dates *see note below
For the toppings:
2 tbsp smooth peanut butter
2 tbsp melted coconut oil
2 tbsp dairy-free chocolate chips
Pinch sea salt
- Make your crust by adding dates to a food processor and mixing until a ball is formed. Remove from the machine and set aside. Now, add peanuts to the processor and mix until very fine. Gradually re-incorporate date paste until you have a mixture that stays together when pinched.
- Line an 8” x 8” baking dish with parchment paper and press your crust evenly into the bottom. To prevent the batter from sticking to your hands, wrap a small piece of saran wrap around your fingers as you’re pressing the crust. Set this aside in the fridge.
- In a medium bowl, combine peanut butter, vegan cream cheese, vanilla and SugarTwin Stevia — mix until smooth.
- In a separate bowl, make coconut whip by removing your coconut cream can from the fridge and adding its solid (fatty) contents to a mixing bowl (discard any liquid contents as it will make your whip runny). Using a mixer, whip coconut cream on high until light and fluffy.
- Add the peanut butter mixer to the coconut whip and combine until smooth.
- Pour mousse into the pan with the crust. Using a spatula, spread it out so it’s flat. Sprinkle on 3 tbsp dairy-free chocolate chips and place in freezer until solid (about three hours).
- Prepare your peanut butter drizzle topping by melting coconut oil in the microwave, then adding peanut butter and mixing until smooth and combined. Melt ½ c. dairy-free chips in microwave or over a double broiler if you’d like to drizzle with liquid chocolate as well. Place in fridge overnight (or for several hours) and then move to the freezer for one to two hours (to firm up even more). To serve, remove your giant block of frozen mousse by tugging upwards on the parchment paper, then slicing into squares.
- To enjoy as parfaits: add peanut butter mousse to a pastry bag or a ziploc bag. If using a ziploc bag, cut one of the bag’s corners. Pipe the mousse into your dessert cups (or keep it simple and use a spoon!) and garnish with either chocolate sauce, chocolate chips, peanut butter sauce, peanuts, straight up peanut butter…or a little bit of everything.
*Note: If making parfaits instead of bars, you won’t need these ingredients.
Thank you so much SugarTwin for sponsoring this post!! All opinions are my own.